Hiiii. I am having a major peach problem.
Or not, depending on how you look at it.
I can’t stop making peach desserts. Every summer I complain that we only get one or two truly great peaches, but this year has felt different — I’ve had so many excellent peaches over the past few weeks and I’m completely hooked.
Pistachio peach caramel crumble to the rescue this week. Note that I say THIS week.
Also — have I not made a ton of crisps and cobblers this season? If you lived with me, you’d see them nearly every week. But good news: this recipe isn’t a crisp or a cobbler. It’s a crumble.
Yes, really — there is a difference.
The topping is crumbly rather than doughy. It’s a crunchy, sandy topping studded with chopped pistachios. It’s more substantial than a cobbler but not as crisp as a true crisp, which makes it the perfect middle ground.
I had a very cute little helper while making this. He insisted on helping with the caramel, and although he didn’t pour it exactly where I planned, it was fun to let him play and make a mess. Those moments in the kitchen are some of my favorites — chaotic, warm and full of learning.
Instead of tossing the peach slices in the usual sugar-and-starch mix, I tossed them in a homemade caramel sauce. The result: peaches that are even sweeter and silkier, with a deep, mellow caramel flavor. If you’re not typically a caramel person, this version might change your mind.
It’s absolutely divine.
I covered the peaches with pistachios because I’ve also been on a pistachio kick lately. Combining peaches, pistachios and caramel felt like the perfect way to marry my current obsessions into one dessert.
The topping is buttery and flavorful without being overly sweet, offering a pleasant contrast to the soft, caramel-coated peaches. It’s the kind of dessert you’ll want to make for friends — and then hope they invite you back for seconds.
Pistachio Peach Caramel Crumble
Yield:
6
1 hr
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Ingredients
- 1/2 cup brown sugar
- 1/3 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 8 medium ripe peaches peeled and sliced
- 1 teaspoon lemon juice
crumble topping
- 6 tablespoons unsalted butter, at room temperature
- 1/3 cup loosely packed brown sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup finely chopped pistachios
Instructions
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Preheat the oven to 375°F.
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Combine the brown sugar, heavy cream, butter and salt in a saucepan over medium heat. Whisk until the sugar dissolves, then let the mixture bubble for about 5 minutes. Remove from heat and stir in the vanilla.
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Place the peach slices in a 9-inch round or square baking dish and toss with lemon juice. Pour the warm caramel over the peaches and gently toss so each slice is coated.
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In a bowl, stir together the butter and brown sugar with a fork until fully combined. Stir in the vanilla. Add the flour and mix until the mixture forms clumps resembling coarse sand. Use your hands near the end to combine. Stir in the pistachios.
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Sprinkle the crumble topping evenly over the caramel-coated peaches. Bake for 35 to 45 minutes, until the peaches are bubbly and the topping is golden. If the topping browns too quickly, tent the dish with foil.
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Remove from the oven and let cool 15 to 20 minutes to set slightly. Serve warm with pistachio or vanilla ice cream.
Notes
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Even better served with pistachio ice cream. YESSSS.